Preparation method of yeast culture

Abstract

The invention provides a preparation method of a yeast culture. The preparation method includes following steps: (1), drying and pretreating a fermentation substrate; (2), mixing dolomitic limestone powder into the fermentation substrate after being dried and pretreated; (3), adding puffed corn meal and K2HPO4 into a product obtained in the step (2), and mixing well; step (4), inoculating brewer's yeast which is activated into the product obtained in the step (3), mixing well, and fermenting, drying and smashing a product obtained after mixing to obtain the yeast culture. Compared with conventional methods, the preparation method has the advantages that yeast peak value in the process of fermentation can be increased by 50-100%, mannan in the yeast culture can be increased by 20-50%, and fermentation time is shortened by 8-10h.

Description

technical field [0001] The invention relates to the field of yeast solid fermentation, in particular to a preparation method of yeast culture, and more particularly to a method for improving the fermentation level in the preparation process of yeast culture. Background technique [0002] In recent years, as the abuse of antibiotics in the aquaculture industry has become increasingly prominent, antibiotic-free feed has become the development direction of the feed industry in the future. Yeast culture is currently the most popular product in antibiotic-free feed, and its application effect has been widely recognized. It has the characteristics of improving animal production performance, improving gastrointestinal microecology, and improving body immunity. However, so far, there is no uniform standard for the fermentation medium carrier of yeast culture, and two types are used in the industry: one uses various agricultural by-products, such as bran, corn bran, soybean hulls, et...

AI Technical Summary

Problems solved by technology

However, so far, there is no uniform standard for the fermentation medium carrier of yeast culture, and two types are used in the industry: one uses various agricultural by-products, such as bran, corn bran, soybean hulls, etc. as the medium carrier , which has the advantage of being rich in nutrients, and uses it as a fermentation substrate with a high level of fermentation, but the production cost is high; the other type uses dregs produced during food processing, such as distiller's grains, bean dregs, pomace, etc., as medium carriers. Because it contains a large amount of fermentation products, and the cost is low, but the nutrition is unbalanced, the fermentation level is low, and the quality is difficult to control

[0003] However, the process of using Maotai-flavored distiller's grains as a substrate to produce yeast cultures is still in its infancy, because the fermentation substrate has undergone multiple fermentations for up to 6 months in the winemaking process, and its components are complex, which is not conducive to re-fermentation and product quality control

At present, the method of adding other fermentation substrates and compound strains to improve the fermentation level is often used. Although certain effects can be achieved, there is still a lot of room for improvement in the fermentation level.

Images